Summary: Wine seems to exhibit a degree of complexity and nuance that can be intimidating to the non-expert. Where does that complexity come from, and how can we best approach wine? We talk to Matthew Luczy, sommelier at Mélisse, one of the top restaurants in the Los Angeles area. Matthew insisted that we actually drink wine rather than just talking about it, so drink we do. Therefore, in a Mindscape first, I recruited a third party to join us and add her own impressions: science writer Jennifer Ouellette.
